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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/942-WDtuf.St.156.jpeg|413Make refrigerated dill slices with this recipe from Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today. Start by preparing 8 1/4 cups of sliced trimmed cucumber slices and placing in a large glass or stainless steel bowl. Set aside.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/22/75-SR5We.St.156.jpeg|525Combine 2 cups white vinegar, 2 cups water, pickling salt, sugar and 6 tablespoons pickling spice in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 10 minutes.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/22/229-eJkdk.St.156.jpeg|525Pour pickling liquid over cucumber slices.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/22/704-t1D3o.St.156.jpeg|525Cover with waxed paper and set aside until cooled to room temperature, about 30 minutes.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/311-vmqYj.St.156.jpeg|525Place 1 1/2 teaspoon dill seeds, 1 teaspoon mustard seeds, 1/4 teaspoon peppercorns and two garlic clove halves in each of one five pint jars.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/22/250-1e1P1S.St.156.jpeg|525Add cucumber slices to within a generous 1/2-inch headspace of top of jar.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/22/273-ngT0l.St.156.jpeg|525Ladle pickling liquid into jar to cover cucumbers, leaving 1/2-inch headspace.
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http://media.charlotteobserver.com/smedia/2012/06/19/17/23/276-jU2N2.St.156.jpeg|525Apply lids. For best results, allow cucumbers to marinate in refrigerator for at least 2 weeks and use within 3 months. Recipe makes 5 pint jars or 2 quart jars.
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